Effects of fat level and maltodextrin on the functional properties of frankfurters formulated with 5, 12 and 30% fat

TEXTURE PROFILE ANALYSIS

Malcolm C. Bourne · Food technology · 1978 · 2.7K citations

Machine Vision, Image Analysis, Feature Detection +8

Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30% fat

E. B. Hughes, Susana Cofrades, D.J. Troy · Meat Science · 1997 · 395 citations

Nutrition, Body Composition, Food Composition +8

Low-fat meat products—technological problems with processing

J.T. Keeton · Meat Science · 1994 · 319 citations

Nutrition, Meat Packaging, Agricultural Economics +6

Fat replacers and the functionality of fat in foods

Paula A. Lucca, Beverly J. Tepper · Trends in Food Science & Technology · 1994 · 265 citations

Nutrition, Food Function, Body Composition +6

Comparison of LECO FP-228 "Nitrogen Determinator" with AOAC Copper Catalyst Kjeldahl Method for Crude Protein

Rose A Sweeney, Paul R Rexroad · Journal of AOAC INTERNATIONAL · 1987 · 241 citations · Full text

Leco Fp-228, Standard Deviations, Engineering +20